Etichetta Rossa, Montepulciano d’Abruzzo DOC 2019 by Palazzo Centofanti
- Anastasia Centofanti
- 5 days ago
- 2 min read
From soil to bottle: a red wine that tells our way of making wine
The Land and the Soil: Balance Beneath Our Feet
The 2019 Montepulciano d’Abruzzo “Etichetta Rossa” by Palazzo Centofanti is born in Giuliano Teatino, in the hilly heart of the Chieti province, Abruzzo. The vineyards selected for this wine lie in the upper part of our estate, at about 200 meters above sea level — a well-exposed, breezy area that allows for slower ripening and more intense aromas.
Here, the soil is medium-textured with a significant presence of stones, offering a balanced composition of finer elements (such as clay and silt) and coarser, rockier components.
This type of soil drains excess water efficiently and encourages the vines to send their roots deep into the ground. As a result, the plants grow stronger and more self-sufficient, producing grapes that are richer in flavor, naturally concentrated, and well-balanced.
Altitude also plays its role: during the day, the grapes absorb warmth, developing sugars and aromas. At night, cooler air settles in. This natural diurnal temperature shift is essential to preserve freshness and vibrancy in the fruit.
A Single-Variety Grape, Harvested When Everything Is Ready
We use only 100% Montepulciano d’Abruzzo grapes, hand-harvested in the second half of October. We wait for phenolic ripeness — not just sugar maturity, but also the development of color, aromas, and tannin quality.
Put simply: we pick when every part of the grape is ready to express its full potential. Sweetness alone isn’t enough — we want deep color, vibrant aromas, and a complete, balanced flavor. It’s like harvesting a fruit at the perfect moment: neither underripe nor overripe.
In the Cellar: Precision and Gentle Handling
After harvest, the grapes are vinified in red, with a long maceration on the skins in temperature-controlled stainless steel. This step extracts color, structure, and aromas — but in a balanced way.
Think of it like a long, slow infusion, much like steeping tea: when the skins remain in contact with the must at the right temperature and for the right time, you draw out flavor, color and aroma harmoniously.The result is a wine that’s rich and expressive, but never overdone.
A Touch of Oak, Not a Disguise
After fermentation, the wine is aged briefly in second-use French oak barriques. This means the barrels have already been used once, so they no longer release strong or overpowering aromas.
In simple terms: the oak is used here to soften and round out the wine, not to mask its identity. It gives space to the grape, helping it express itself with greater depth and long-term stability, without adding heaviness.
In the Glass: Structure and Aroma in Balance
Today, after a few years in bottle, our 2019 Montepulciano d’Abruzzo shows a deep ruby red color. The nose opens with ripe fruit aromas — cherry and plum — followed by spicy notes and light balsamic hints.
On the palate, it is full-bodied and enveloping, yet well balanced: tannins are present but smooth, and the flavor lingers with elegance and persistence.
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